Ingredients:
1/2 (15 oz) package refrigerated piecrusts ( 1 crust)
2 cups sugar, divided
1/3 cup cornstarch
1/4 tsp plus 1/8 tsp salt,divided
4 large eggs, separated, at room temperature
1 1/2 cups cold water
1/3 cup fresh lemon juice
2 tbsp butter
1 tbsp grated lemon zest
Directions:
1. Preheat oven to 425 F.Line an ungreased 9-inch pie plate with the pie crust; turn edge under and flute. Line crust with aluminum foil. Fill foil with dried beans or pie weights. Bake crust for 7 minutes. Remove foil and weights; bake until crust is golden, 5 - 6 minutes longer. Cool on wire rack.
2. Reduce oven temperature to 350 F. Mix 1 1/2 cups sugar, the cornstarch and 1/4 tsp salt in a 2-quart saucepan.
3. Beat egg yolks in a small bowl. Whisk the cold water, lemon juice and beaten yolks into sugar mixture. Bring to a boil over medium heat, stirring constantly, until custard begins to thicken. Remove from heat.Stir in the butter and lemon zest. Pour the filling into the cooled crust.
4. Whisk egg whites and remaining sugar in a heatproof bowl set over simmering water until sugar dissolves. Remove bowl from water. Add the remaining salt. Beat egg whites with an electric mixer on high speed until stiff peaks form, 8-10 minutes. Spoon meringue over lemon filling to the edge of the crust. Bake until meringue is golden, 10-12 minutes. Cool on a wire rack. Serve at room temperature within 2 hours or refrigerate,uncovered, up to 1 day.
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